“Welcome Fall” Meal

Autumn (the fancy word my friend fall sometimes goes by) is officially here! Or maybe not officially, but as far as I’m concerned, it’s time for apple-picking, pumpkin patches, giant leaf piles, open windows, hot cinnamon-spiced cider, and, my favorite part, pumpkin and apple pie! Fall also means comfort food! What’s better than hanging out by a warm stove when it’s cold outside? So, to welcome the season, I made this recipe for “Mac-Oh, Geez!” from Dreena’s Vegan Recipes tonight for dinner along with the Molasses Baked Beans from Vive le Vegan! What screams comfort food more than mac n cheese and baked beans?

Both were absolutely delicious, which makes me even more excited for Let Them Eat Vegan!, Dreena’s long-awaited fourth cookbook, which will be out in 2012. I replaced the brazil nuts with more cashews in the “Mac-Oh, Geez!” and it turned out great, so feel free to use more cashews if you don’t have brazil nuts. I made this simple potato-beet-green bean salad to round out the meal. I love how the beets dye the potatoes pink!

Potato-Beet-Green Bean Salad

  • 1 large potato, chopped into 1-inch pieces
  • 5 small beets (2 medium-size beets), chopped
  • 1 cup green beans, ends removed and cut in half
  • 1 garlic clove, minced
  • 2 tbsp. balsamic vinegar
  • 1 1/2 tbsp. agave nectar
  • 1/2 tsp. dijon mustard
  • 1/4 tsp. salt
  • freshly ground black pepper, to taste
  • 2 tbsp. olive oil

Directions:

  1. Place potatoes in a medium-size saucepan and cover with several inches of water. Bring to a boil and cook for 13-15 minutes, until they can be pierced with a fork (but are still holding together). Drain and set aside.
  2. Meanwhile, steam the green beans for five minutes.
  3. Mix the remaining ingredients, except for the minced garlic and beets, in a medium-size bowl. Add the potatoes, green beans, garlic, and beets (yes, leave beets raw!). Toss until covered. Serve at room temperature or cold. (This would be a good recipe to make ahead of time in order to let the flavors marinate for a while before serving, but it’s also tasty eaten right away.)

Yield: 2 servings

By the way, I wanted to mention that starting on October 1, I am going to be Vegan Mofo-ing it, so expect to hear a lot more from me in the near future! I’m looking for a theme for the month, so let me know your ideas!

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One response to ““Welcome Fall” Meal

  1. I am loving your recipes. Keep them coming. You need to start cooking classes.

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